By Chef Jo Ann Kim

August 2021

Serves 2-4

Ingredients

  • 7 small potatoes
  • 1/4 tsp mustard seed
  • 1/4 tsp turmeric
  • 1/8 tsp chili
  • 1/8 tsp hing
  • 1/4 tsp cumin, ground
  • 1/2 tsp coriander, ground
  • 1 1/2 tbsp cilantro, minced
  • oil for frying
  • BESAN COATING
  • 2/3 cup besan, chickpea flour
  • 1/3 potato starch
  • 1/2 tsp turmeric
  • 3/4 cups water
  • 1/8 tsp baking soda
  • TAMARIND CHUTNEY
  • 1/3 cup tamarind puree
  • 5 dates
  • 1/3 cup water
  • 1/2 tsp mustard seed
  • 1/4 tsp chili powder
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • CILANTRO CHUTNEY
  • 1 cups cilantro
  • 1/4 lime
  • 1/2 tsp sugar
  • 1/4 tsp mustard seed
  • 1/4 tsp cumin seed
  • TO ASSEMBLE
  • 4 small brioche buns
  • 1 tsp ghee
  • 1 cups red cabbage, shredded
  • 1 tbsp lime juice
  • 1/8 tsp salt
  • cilantro leaves

Steps

  • Boil potatoes. Peel off skin and lightly mash together until large lumps remain, but holds together. Dry roast all spices until fragrant and fold into potatoes. Roll potato mixture into four balls. Mix all besan coating ingredients in a separate bowl. Coat the potato balls well in the besan coating and deep fry for a few minutes until browned on all sides.
  • Blend together all tamarind chutney ingredients until smooth and set aside.
  • Blend together all cilantro chutney ingredients until smooth and set aside.
  • Toss red cabbage with lime juice, salt and set aside.
  • Toast pav-buns with ghee over medium heat. Split the bun and spread chutneys on both sides. Stuff the pav with red cabbage, cilantro leaves and a vada potato ball. Serve with extra chutneys on the side.
  • Enjoy!